3 takeaways from SNA's School Nutrition Industry Conference

Innovation was top of mind for attendees of the School Nutrition Association’s School Nutrition Industry Conference (SNIC) held earlier this week in Orlando. As school nutrition operators continue to face a myriad of challenges, conference attendees discussed ways they could solve today's obstacles and also plan ahead for the future. 

Here are three takeaways from the event.  

1. Ready or not, AI is here

AI and its effect on K-12 foodservice was top of mind for attendees. During a general session, technology author and speaker Beth Ziesenis walked operators through the many ways they could immediately begin using the tech to improve their day-to-day tasks, including menu planning and drafting emails to parents.

While the capabilities of AI are exciting, Ziesenis warned that because the technology is so new and is growing at such a rapid pace, companies are still figuring out how it should be used in a work environment. She encouraged attendees to go home and work with district leaders and their IT team to set up AI policies so that they can be prepared as AI becomes further integrated into their jobs.

Attendees also took time to think how AI will continue to impact their industry going forward. During the closing general session, a panel of operators shared their thoughts on how AI will transform the K-12 space, with most coming to the conclusion that the tech will allow them to set up cashierless systems that are similar to the ones already being implemented at colleges, hospitals and sports stadiums.

“I envision a future down the road where students can enter our cafeterias and they have some kind of face recognition or a way where the student can be recognized and [students] can just pull anything of the shelf and that will be accredited towards that meal and they can pass right through and there's no slowing down and inputting numbers and stuff like that,” said John Chiu, food and nutrition services administrator for Huntington Beach Union High School District in Huntington Beach, Calif.

2. Distributors and operators commit to doubling down on communication

Due to current supply chain issues and the  impending changes to the school nutrition standards, both operators and industry members agreed that communication needs to be top of mind for both parties.

During a panel, National Vice President of Education for Sysco Nicole Nicoloff shared that operators should be open to speaking with industry partners about new ways of working together, especially when it comes to figuring out delivery times.

“One thing to consider, for those of you who have not looked into this, maybe look at nighttime delivery or weekend delivery,” she suggested.

In a separate panel, Patti Bilberry, food service director for Scottsdale Unified School District in Scottsdale, Ariz., also encouraged her peers to reach out to their industry partners and ask them what they need and how they can improve their partnership.  

3. Telling the school foodservice story will be more important than ever

In a similar vein, increasing communication between nutrition teams and their district at-large also came up at various points during the conference. Speakers shared the different ways they try to connect with community, including remembering students’ birthdays and sending out newsletters to parents.

During a panel, Krista Hamilton, food service director for Stillwater Public Schools in Stillwater, Okla., also added that school nutrition leaders should make a point to get involved with their district outside of school by attending sporting events and more.

“I think three of my school board members’ phone numbers are in my own because we're in different things together,” she said. “I think it will help your relationship with your school board and with your other administrators if you are working to be involved with your school outside of your job.”